Iced Oatmeal Cookies (like Mothers)

Well the New Year is upon us and I hope you all had a safe and happy holiday.

I have to say, I'm really looking forward to 2013. I'm not sure if it's the promise of new things, or a chance to change what I didn't like about last year, but I'm really hopeful that this year is going to be great!

On top of all of that, I really want to devote time this year to making my blog amazing. Since 2012 was really my first full year blogging, it was kind of a trial run. And I have to say thank you so much to everyone who started following and commenting on my blog, I wouldn't be half the blogger I am today without all of you!

And yes, I know I've made some mistakes and have shotty photography, but I'm still learning.

Another new thing, is that I FINALLY have a Facebook page for my blog. I'm really going to try and stay on top of it by linking my posts as well as a few others I find amazing! If you could take a second and go and "like" my page, I would be truly grateful:

MorningNooNight Facebook

Now on to this delicious recipe. I found it over at the Novice Chef blog  (I'm kind of obsessed with her). These taste really similar to the Mothers cookies we all know and love and I think nutmeg and oatmeal pair so well together!

Enjoy!

Cookie Dough:
(This recipe made about 22 fairly large cookies)

2 cups old fashioned oats
2 cups all-purpose flour
1 Tablespoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
2 sticks unsalted butter, melted
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs

Frosting:
1 cup powdered sugar
3 Tablespoons whole milk
1/2 teaspoon vanilla

Preheat oven to 350 degrees and generously grease your cookie sheet (use butter or a good amount of cooking spray to help the cookies spread).

In a chopper, food processor or even your coffee grinder (cleaned of course) pulse the 2 cups of oats to a coarse meal, you do not want to go as far as a fine powder. Dump into a large bowl and add the flour, baking powder/soda, cinnamon, nutmeg and salt. Mix and set aside.

In the bowl of your stand mixer, combine the melted butter, granulated sugar and brown sugar. Beat on medium until the sugars are combined and the mixture is creamy. Add in the eggs, one at a time. Next, drop your oat/flour mix into the butter mixture and beat until thoroughly combined.

Place heaping Tablespoon fulls onto your prepared cookie sheets and bake, for 14 minutes or until golden, turning the pan half way through baking.

Let the cookies cool for a couple of minutes on the cookie sheets before transferring to a cooling rack. Let cool completely before frosting.

Mix your frosting ingredients together in a small bowl. Take the cooled cookies and dunk the tops into the frosting. Continue until all of the cookies are frosted and set aside to harden.

Enjoy this crisp oatmeal cookies with coffee... mmmm!